Leaf spinach with poached egg

Ingredients

• 1 kg spinach
• 2 shallots
• 1 Garlic clove
• 20 g butter
• Salt
• 1 packet light sauce powder
• 250 ml Water
• 1 tbsp butter
• 2 tbsp chopped mixed herbs (dill, chives, parsley)
• 5 tbsp vinegar
• 6 Eggs
• fresh herbs for garnish

Instructions

1. 1.

   Wash the spinach thoroughly, rinse and drain until damp in a covered pot. Sauté chopped shallots and garlic clove in hot butter. Drain the spinach, add to the shallots, season with salt and simmer gently for about 5 minutes while stirring.

2. 2.

   Bring 250 ml water to a boil, add the sauce powder to the boiling water and bring back to a boil, then add butter and chopped herbs, taste and keep warm on low heat.

3. 3.

   For the eggs, bring 2 L of water with vinegar to a boil. Crack each egg into a small bowl and gently slide it into the water. Let cook for 4 minutes. Remove the poached eggs with a slotted spoon and drain well. Plate the spinach with the eggs and sauce, garnish with fresh herbs and serve immediately.